The type of coffee is good

Coffee varieties are not as numerous and difficult to classify as a beginner might think. They can be easily divided into types of coffee (arabica and robusta), countries of origin, processing methods and destination. This article covers the following questions: the best coffee beans, premium coffees, how to choose coffee for home brewing, and which coffee producing countries to look out for.

Coffee varieties

Types and varieties of coffee

Almost all coffee that is grown in the world can be attributed to one of two types: arabica and robusta. These are beans obtained from Arabian and Congolese coffee trees, respectively. The origin of the name Arabica is intuitive, and robusta means strong. This word in its original sense reflects the adaptability to growing in flat areas, and stronger immunity.

The total production of Arabica varieties is more than twice that of Robusta. Moreover, within each type there are many varieties, some of which are more valuable, while others are suitable for specific drinks. Almost all of the mined Arabica goes for sale in grains or in ground form. Robusta is mainly used for making instant coffee.

Arabica and robusta - what other varieties are there?

In addition to the two listed varieties, which account for about 98% of the total world production of coffee beans, such varieties as Liberica, Excelsa and Maragodzhip should be noted.

Liberica coffee beans, although they are in third place in terms of production in the world, are practically not found on sale anywhere in the world, except for Africa, where they are actually grown. This unpretentious tree produces grains that have a strong bitter taste. Because of it, Liberica is not cooked in its pure form, but enriches various varieties of Arabian grains with aroma.

Arabica and Robusta

Excelsa is one of the rare species of coffee tree, with a record height of 15-20 meters. The most famous variety of this coffee is mocha, from which, in fact, Mundo Novo, Marakaju, Caturra and other Indian varieties originate.

Many elite coffees in the world belong to the type of excelsa, but the most valuable among them is soft Colombian. It has a deep rich taste, memorable smell and excellent grain quality. Almost all stages of harvesting and processing are carried out manually, which also increases the cost of the product.

The most expensive type of coffee

Kopi Luwak coffee is both the most valuable (in monetary terms) and the most unusual coffee in the world. Its key difference from analogs is the processing technology. One of its stages is the fermentation of grains in the digestive tract of the musang animal, also called the Chinese badger.

Musang, first of all, has a good taste for the fruit of the walnut tree - it absorbs only the ripe and large ones. However, inside the animal's gastrointestinal tract, they are only partially digested and fermented with gastric juice and civet.The grain released with excrement is collected by people, washed, dried and fried.

Photo: the most expensive coffee in the world

It is characteristic that the valuable enzyme in the animal's body is active only in certain six months, so the collection of this variety occurs seasonally. Grains that have been digested by males are also more valuable.

Other elite varieties

• Chon. Vietnamese grand coffee with similar processing technology. True, the functions of Musangs in Vietnam are assigned to martens. Like their Indonesian counterparts, martens “give out” only about 7% of the feedstock. Some time ago, these animals lived in the status of pests, and today they are honorably grown on special coffee farms. The grains are washed from excrement and dried several times in a row, and only after that they are fried. A kilo of Chon costs about $ 200.
• Black Ivory (Black Ivory) or "Black tusk" - another sport of coffee, produced not without the participation of our smaller brothers. Although, it is difficult to say "smaller" about elephants. Yes, this coffee is harvested from the excrement of elephants in Thailand, which consume the ripe berries of the Arabian coffee tree. After about 30 hours, the coffee "comes out of the elephant" devoid of bitterness (due to the dissolution of some proteins with acid). Black Ivory is not only devoid of bitterness even in its strongest performance, but also takes on fruity notes. It tops Vietnam's coffees at up to $ 1,100 per kilo.
• Coffee Yauco Selecto. Caribbean Arabica, selling for $ 50 a kilo. It is not fermented in the animal's body - just a rare variety with an unusual pleasant taste.
• Starbucks. Own variety of the global giant of the coffee industry. It is sold at $ 50-60 per kg, has a distinctive smell and memorable taste with a slight sourness and spices.
• Blue Mountain is a Jamaican variety highly regarded for its lack of bitterness in a mild, intense flavor. It costs from $ 100 per kilogram and for some reason is very popular among the Japanese.

Coffee beans: rating of the best varieties by country of production

1. Brazil is the unsurpassed leader in the quality of coffee beans in the world. This is not surprising, since most of the coffee in the world is produced here, and the local Arabica is represented by more than 40 different varieties.
2. Guatemalan coffee is not that common, as the size of the country limits harvest options. However, among gourmets there are many who consider coffee beans from Guatemala to be the most delicious at all.
3. Kenya is one of the leaders not only in tea, but also in the coffee industry. Amazingly, Kenyans manage to keep the quality of both products at a high level. Kenyan coffee is distinguished by currant flavor, slight sourness and high quality.
4. Colombia is another region from which the best coffee is exported. Locally sourced beans produce lighter and more fruity coffee drinks than Brazilian or Kenyan Arabica.

There are more than a dozen more countries in the world that produce good and unusual coffee, but the above four is a kind of standard of constant quality. There is a debate among coffee gourmets about the possibility of the presence of Yemeni, Caribbean and Cuban varieties at the top of this rating.

Varieties of coffee beans. Rating of trade marks in Russia

Planting and growing a particular type of coffee does not guarantee that it will yield the best coffee beans. The technology of harvesting and processing is of great importance. Therefore, we can say that some brands have both ground and whole grain products of consistently better quality than others.

All manufacturers listed in the following list offer quality products that meet current standards, so the difference between them is rather arbitrary.

The best coffee varieties in the Russian retail market:

• Jardin. High quality roasted Arabica with excellent aroma and taste. The manufacturer sorts the grain well before packaging, and also offers varieties in different price categories.
• Kimbo. Italian coffee, not very well known among the general consumer.Fans celebrate its wonderful taste without unnecessary bitterness and acidity. The manufacturer sorts the grain in an exemplary manner before shipment and also offers the product in different price segments.
• Gut! It offers customers both robusta and arabica with an enviable varietal variety in both varieties. A consistently high-quality brand, which, unfortunately, is not as common in retail chains as its lovers would like.
• "Live coffee" represents a wide variety of commodity items, in which, as a rule, there are no blends, but only a monosort product. There are varieties with additional aromatization. Good packaging, high-quality roasting and good grain - Live Coffee online store.
• Gaggia. This brand entered the Russian coffee market recently, but immediately gained a good reputation due to its high quality. Despite the modest varietal variety, Gaggia offers coffee with a rich aroma and pleasant taste.
• Malongo. French producer of coffee, primarily intended for espresso. High-quality processing and packaging preserve the deep taste of Arabica and do not allow it to lose its rich aroma during storage.
• Lavazza. One of the best Italian coffee brands in the premium segment. Many Russian gourmets recognize it as the best. A wide product line allows Lavazza to satisfy the tastes of lovers of different coffee, offering both single varieties and blends.
• EvaDia is an Italian manufacturer familiar to those deeply immersed in coffee culture. Has an impeccable reputation but uses only the finest coffees. Therefore, it does not fall into the category of budget brands.
• Italcafe is an Italian coffee brand with exquisite taste and high quality beans. It belongs to the premium segment, but is recognized by gourmets as one of the best varieties.

List: coffee varieties and their characteristics

• Arabica Santos. Brazilian variety with a tart taste, slight bitterness and moderate odor.
• Arabica Medellin. Colombian coffee with a slight sourness and a pleasant sweetish taste.
• Arabica Tarrazu. Costa Rican variety with a nutty flavor, bright aroma and rich mild flavor.
• Arabica Blue Mountain. A premium variety from Jamaica with a strong pleasant aroma and a delicate rich taste.
• Arabian Mocco. Yemenite coffee with captivating chocolate notes, wine flavor and sourness.
• Arabica Kenian. Classic Kenyan Arabica is a good coffee with a powerful aroma and deep tart taste.
• Arabica Maysor. Aromatic Indian coffee with wine notes, light sourness and delicate taste.
• Arabica Kilimanjaro or Moshi. The best Tanzanian varieties. Quite sour, but they have an unforgettable aroma.
• Arabica Cona. Cuban coffee grandee with tart taste, deep aroma and sweet aftertaste.
• Arabica Java. Java variety of Indonesian coffee. It is difficult to confuse it with others, since the variety has a sweetish smoky aftertaste.
• Arabica Sumatra. As a rule, it is very deeply fried, which is why it gets a sharp, rich taste.
• Arabica Ethiopian Harar. Ethiopian coffee with a strong strong aroma and wine taste, which is slightly currant.
• Robusta Indian Cherry. A popular variety of robusta, memorable for its sourness, decent bitterness, but surprisingly deep aroma.
• Arabica Australia Skyberry. “Young” variety from the green continent, which has already gained great popularity all over the world. It has a mild, slightly tart taste, slightly reminiscent of the Jamaican Blue Mountain.
• Arabica Guatemala Antigua. Bitter coffee from Central America with light citrus and prune aftertaste. The aroma has a chocolate spice.

Strong coffee varieties

Despite the immense popularity of Arabica among gourmets for its gustatory and aromatic depth, Robusta maintains its position in the coffee market quite confidently. The fact is that the strongest coffees are robusta varieties. And most of the consumers are chasing after strength and caffeine. That is why robusta is always relevant.

Yes, there is more caffeine in robusta than in arabica, but in practice it is difficult to objectively compare them. This product is almost entirely processed into granular or freeze-dried coffee. It is from Robusta that the best varieties of instant coffee are made. In the final product, the percentage of caffeine is naturally lower.

Moreover, extra-energetic restretto can be made from Arabica. When using 7-9 g of ground grain per 20 ml of water, you will get a drink, the difference between the dose of the substance in which will be minimal, therefore, the effect is almost the same. Therefore, the problem of lack of grain robusta is easily solved by increasing the amount of Arabica per unit of water.

When looking for the best coffees for spirits, consider the following:

1. Robusta Uganda.
2. Monsoon Malabar.
3. Sulawesi Torah.
4. Cubito.
5. Yemen Mocha.
6. Blue Mountain.

Blend. Which coffee to choose for higher strength:

• Death Wish. The strongest coffee blend in the world that you can buy in only one New York coffee shop (or online). The composition is classified, and the caffeine content is one and a half times higher than in espresso. No wonder the name is literally translated as "Suicide Note".
• Espresso IR. A blend of Italian roast available in some Russian stores. It is characterized by a large dose of caffeine and pleasant nutty notes in the smell. Often marketed as Italian Espresso.
• Paganini. Another espresso blend available for purchase in Russia. It consists of about a quarter of robusta and is considered one of the strongest coffee blends.
• On supermarket shelves, you should pay attention to such commodity items as Sumatra Mandheling (Jardin), Espresso di Milano, Blaser Opera, Blaser Rosso & Nero, Grande Ristorazine (Lavazza).

Among the varieties of instant coffee, high-quality blends with a natural grain content of at least 18% have the highest strength. Among the assortment available on the shelves of chain stores, one can single out the brands Carte Noire, Egoiste and Bushido Red Katana.

How to choose coffee: what affects the taste

In addition to the form in which to buy coffee, you should pay attention to other factors that make up the taste, aroma and impact of the drink on the body. When choosing coffee beans, which is better and stronger, you can turn to a simple rule - the higher the country of cultivation is in relation to sea level, the softer and richer the taste and aroma of the drink, as a rule. We are talking here about Arabica, since Robusta and Liberica are grown in the flat area.

Before choosing a coffee, you should think about the desired roasting behavior of the beans. A shorter (lighter) roast keeps the product tender and soft without adding bitterness. This product is perfect for coffee drinks with milk, cream, ice cream, etc.

Coffee roasting and influence on taste

Medium roasting makes the beans more bitter and noticeably enhances their smell. This is the most popular choice among drink aficionados as it is well balanced between strength and delicacy.

A long roast, called Italian or French, makes the coffee very bitter, very strong and most aromatic. Not every coffee lover tastes such coffee, as its taste is very bitter.

Grinding is another important parameter, since the cooking time depends on it. There are three grades in total: coarse, medium and fine. Particle size depends on how long the coffee grinder has been processing. Any grade according to this indicator can be achieved at home, if not too lazy to make a lot of effort for the sake of fine-grained ground coffee for a Turk.

Yes, coffee with the smallest particle size is used for brewing in a Turk or cezve. For the French press, on the contrary, it is the largest. A medium grind is suitable for most coffee makers, but can be successfully prepared in other ways as well. After all, the freshness of the product and its original quality are more important to taste.

How to choose ground coffee

Ground coffee

• Decide whether you need a decaffeinated product, or a truly tonic one.
• Examine the composition - ground coffee is often sold as a blended blend. However, this is more often an advantage, since strength and taste are combined.
• Determine the required degree of grind, depending on the purpose of the product, as well as the level of roast.
• Check the packaging for leaks. Ground grains are sold compressed without air inside the package. It is desirable that it be made of multi-layer foil.
• You should not buy for future use - after opening the pack, ground coffee will quickly deteriorate, losing its smell and taste.
• It is better to buy a product with a production date as late as possible.

How to choose coffee beans

• According to the recommendations described above, determine the preferred "homeland" of the grain.
• Examine the label. It contains information about the country of production, the degree of roasting, composition, date of packaging and the period until which the product is usable.
• Check Russian-made coffee for compliance with GOST.
• Examine the packaging. It must be tight, airtight. There should not be a lot of free air inside the package. It is possible to have a special valve for bleeding the evolved gases.
• The beans should be whole, evenly roasted, and equal in size.

How to choose instant coffee

Instant coffee benefits and harms

• Powdered or freeze-dried coffee must be sold in sealed containers, glass or metal. There should be no cracks, chips or scratches on the container.
• The information about the product must indicate the GOST of production, the date of manufacture and packaging, and the country of origin.
• The shelf life of the product is important.

What coffee to choose for a coffee maker

In general, the design and model of the coffee maker does not affect the rules for choosing coffee for it. In this matter, you should also rely on personal preference. According to personal preferences regarding the strength of the drink, the degree of roast and variety are selected.

A medium grind is best for coffee makers. It is quite versatile and manages to cook well in devices with different processing times. The recommended time for additional infusion after cooking is up to 6 minutes.

To select quality raw materials, you should rely on the advice already given above.

How to choose coffee beans for a coffee machine

Coffee beans for a coffee machine - how to choose

The device, which brews and grinds coffee without human intervention, greatly facilitates the process of preparing a drink. In this case, it is not only incorrect to say specifically which types of coffee are best suited for a coffee machine - everyone has different tastes. However, some trends can be described:

• for fragrant - arabica, for strong - robusta;
• the higher the country of cultivation is from sea level, the richer the taste and sourness is more pronounced in it;
• to highlight individual flavors, you should look for only Arabica single varieties;
• light roast - for aromatic and delicate drinks, medium - for moderate classics, dark - for "real" bitter coffee.

The taste of coffee drinks strongly depends on the age of the grinding of the beans. Within 15-20 days after processing, they are kept in perfect condition. Up to 2 months is still very good. After 4 months, the product noticeably loses its taste and aroma, so there is no point in hoping for subtle notes.

Learn more about the conditions and shelf life of coffee at home >>

Most espresso machines can brew not only espresso mixes, but regular roasted beans as well. The main thing is not to use seeds with aromatic or flavoring additives, caramelization and other modifications.

Try organic coffee from the world's best producers!

Coffee - a drink, without which some people cannot imagine their morning. It allows you to truly wake up and get a good boost of energy before a busy active day. However, too often this drink should not be consumed either. There are a huge number of coffee varieties, from which it is not easy to choose your favorite.

Let's take a look at a few varieties that are sure to interest lovers of this drink.

Arabica

Arabica is popular all over the world. The homeland of this variety is Ethiopia. A large number of other coffees are produced through various Arabica mutations or hybrid cultivation. There are also many options for preparing and roasting Arabian coffee beans.

Arabica

Often, many manufacturers use a mixture of Arabica and Robusta in various concentrations, which gives coffee all kinds of flavoring effects and shades.

Robusta

Robusta

"Robusta" is a very popular type of coffee (20% of world production), and is second only to Arabica in popularity. Robusta is a very resistant and productive variety. As noted by the tasters, Robusta is of a lower quality than Arabica. Therefore, Robusta is mostly used as a budget option on the market. Robusta also contains a large amount of caffeine, but is endowed with a less intense aroma.

Kopi Luwak

Kopi Luwak is produced in the Philippines, Indonesia and India.

Kopi Luwak is one of the most expensive coffees in the world. The cost of this variety reaches $ 1,500 per 1 kg.

The process of its production is a very interesting, but not entirely appetizing story. Musang animals feast on the ripe fruits of the coffee tree and, in the future, excrete coffee beans. The next step is to rinse and dry the beans in the sun.

The whole biological process consists in the fact that the gastric juice of musang begins to break down the necessary proteins, which contributes to obtaining the ideal taste.

Kopi Luwak

The volume of production of this variety for 1 year does not exceed several kilograms.

Maragodjeep

"Maragodjip" is a type of Arabica and has very large grains. The main sources of production for this variety are Guatemala, Colombia and Mexico. A distinctive feature of this variety is that "Maragodzhip" is very picky about climatic conditions. However, a properly grown variety absorbs the maximum amount of nutrients from the soil. Gradually, the production of "Maragodzhip" is reduced, and soon, this type of coffee may become exclusive.

"Maragodzhip"

The taste of coffee reflects a warm woody flavor and has a fairly high acidity. A hint of smoky and tropical fruits is felt a little.

Black Tusk

Black Tusk

This coffee is made in Thailand, and it is obtained from Arabica beans. The specificity of obtaining is similar to that of the grains of "Kopi-luwak", and is directly related to the digestive tract of elephants. The cost of this variety reaches $ 1100 per 1 kg.

This is the most expensive coffee in the world. The drink is soft and pleasant, and the excess bitterness disappears completely. Because elephants consume a variety of fruits, "Black Tusk" is full of different fruit flavors. To get 1 kg of this coffee, an elephant needs to eat 33 kg of coffee berries.

Yellow bourbon

"Yellow Bourbon" is a rare Brazilian Arabica that is grown on high altitude plantations in the southern region of the country. The first mention of this variety was in 1859.

Yellow bourbon

Bourbon yellow stands out for its sweetness combined with a slight bitterness. After a cup of this coffee, there is a woody tobacco shade associated with sunny Brazil.

Peberry

Peaberry is one of the most valuable varieties in the world. The difference between this species is that the Peaberry berry contains only one grain, and as a result, the berry becomes like a pea. The number of berries of this shape is only 5-8 percent of the total harvest. Moreover, such grains appear in any harvest, regardless of the type of coffee and the region of cultivation. Biologists still cannot come to a consensus regarding the appearance of these "peas".

1 kg of "Peaberry" costs 15-20 dollars. The relatively high cost is associated with the high rarity of this type of grain.

Peberry

Peaberry is distinguished by its aroma and pronounced sourness.

Sumatra Mandheling

Sumatra Mandheling

The island of Sumatra is the primary source of an excellent coffee with a great rich taste with a mixture of spices (smoke, spices, caramel, etc.). The coffee has a low acidity, but tasters note the heavy aftertaste of this variety. Mandheling is a coffee for everybody's taste, so not everyone may like it.

Jamaica Blue Mountain

This variety is quite famous not only in America but also in Europe. "Blue Mountain" is a fairly high-growing variety. The Blue Mountains are 2.2 km above sea level. This coffee is very balanced in all components and is the optimal solution for those who do not like brightly accentuated spicy flavors.

Jamaica Blue Mountain

Blue Mountain is widely popular in Japan, which redeems 90 percent of the entire crop.

Australia. Skybury

Skybury

This coffee is one of the many varieties of Arabica, but it belongs to the elite varieties. The variety has a low caffeine content and is one of the "light" coffee drinks. However, the aroma and density of Skybury coffee is at a very high level and receives the highest ratings from experts.

There are many varieties of coffee. It is impossible to recommend a specific variety. Each variety has its own flavor. Only by trying different varieties will you find your best coffee. And I'll help you figure out where to start.

It is important to understand how to tell a good coffee from a bad one? What are the signs of good coffee? What parameters affect the taste of coffee? Having figured it out, you will easily understand which variety is worth trying, and which one is not worth wasting time.

What affects the taste of coffee?

The taste of coffee is influenced by:

• Type of coffee
• Roasting
• Grinding
• Amount of coffee
• Preparation method / Coffee machine model

And if the method of preparation and the amount of coffee, and often the grinding, depend on you, then we will now figure out the varieties and roasting. The type and degree of roast of coffee is the basis of the taste.

Types of coffee tree. How it all began

By learning what kind of coffee tree is used in a coffee, we will get a basic understanding of the taste.

There are 124 types of coffee tree on Earth! But do not be alarmed :) The main interest is two types: arabica and robusta.

Arabica is common and famous. She is the leader in the number of coffees. Arabica has a sweetish taste. It is low in caffeine.

Robusta is less known. In its pure form, it is bitter, it has a pungent aroma. Robusta contains a lot of caffeine and is a great tonic.

Sometimes they use another type of coffee - Liberica. She has a bitter taste and a lot of caffeine. Liberica is a technical type of coffee, it is added to mixed varieties. It is not used in its pure form.

• Arabica - sweetish, little caffeine
• Robusta - bitter, a lot of caffeine
• Liberica is very bitter, very high in caffeine. Only mixed with another type of coffee

Sorts of coffee. Mixed total

But many varieties of coffee have been created. All varieties are divided into two types: mixed and non-mixed - plantation varieties (also called monosorts).

Mixed varieties

Mixed varieties are made up of varying proportions of Arabica and Robusta, sometimes with the addition of liberica. The country of origin of the species, the ratio of noble species to technical ones, affect the taste and value of the variety.

The mixture can use grains of different types of trees, different plantations and continents. Grains with a similar or sharply opposite taste are rarely used in a mixture. A blended variety reveals the merits of one type of coffee and hides the disadvantages of another.

General blended coffees taste symptoms:

Taste, aroma, strength - the ratio of Arabica, Robusta and Liberica. Arabica is soft, the more it is, the softer the drink. The prevalence of Robusta and Liberica makes the coffee stronger and bitter.

Plantation varieties

Non-mixed varieties (single varieties) - grains from one tree species. They are often named after the area or country where they grow. The variety can be named after the port through which the coffee beans are exported. Kenya is named after the country and Maracaibo is named after a port in Venezuela.

There are many unmixed varieties. Popular varieties are heard and are more expensive.Having learned where the coffee grew, we will understand what its taste is.

Common taste symptoms of a single coffee variety:

• Hot terrain - richer flavor, but mild flavor
• Highlands - coffee is sour and stronger

Roasting. Coffee turns ...

The most important stage in the preparation of coffee is the roasting of the beans. The taste of the coffee changes depending on the degree of roast. The taste can be soft and delicate, or vice versa, strong and rich. Knowing the degree of roast - we know what to expect from the taste of coffee.

• Light roast - mild taste, sweetness, sourness is possible, light aroma, weak strength
• Medium roast - rich taste, deep shades, strength increases
• Strong roast - bright taste, bitterness possible, very strong

When roasted, essential oils are released from the beans. Well-roasted, quality grain is dark and shiny. Dry beans without a glossy sheen indicate low coffee quality.

Flavored coffee has recently been invented. That is another perversion: "cherry in cognac", "coconut paradise", "baileys". Never buy this kind of coffee. Cheap varieties are taken as a basis and chemical flavors are added to them during roasting.

Roasting coffee is a kind of starting point after which, over time, coffee loses its taste!

• Quality grain is dark and shiny
• You can't buy flavored coffee!
• After roasting, coffee begins to lose its taste and aroma.

Coffee grinding. Birth and death

The final stage of processing coffee beans is grinding.

The degree of grind also affects the taste. Depending on the particle size, more or less essential oils will be released into the water. It is essential oils that shape the taste of coffee.

After grinding, coffee loses its taste very quickly. Even vacuum packing does not help.

Some grinds:

• Rough - for the French press. The particles are like sugar
• Medium - for a coffee maker. Particles look like salt
• Small - for the Turks. The particles resemble flour

Coffee lifespan

The first important date is the collection of coffee. Green coffee can last for about a year.

The second date is roasting. Three to four weeks after roasting, coffee loses a significant portion of its flavor and aroma.

If you grind the coffee, the taste will diminish within an hour. It is better to grind coffee just before brewing.

The fresher the roast date, the tastier the coffee will be.

However, ground coffee can turn out to be good if the date of roasting and grinding is recent, and it was packed in industrial vacuum packaging. But once you open the package, the taste will fade after a few days.

• Pay attention to the date of coffee collection
• Three weeks after roasting, the coffee taste weakens
• Ground coffee loses its taste after an hour
• You can buy freshly harvested, freshly roasted ground coffee in industrial vacuum packaging

Bottom line. Choosing the right coffee

If the coffee is a mixture, see the manufacturer's description. If the coffee is plantation, then the taste is determined by the location of the plantation.

Arabica - softness, richness. Robusta - bitterness, strength.

Hot country - softness, rich taste, high mountains - strength, sourness.

The stronger the roast, the stronger the coffee taste, the gradation from sourness to smoked meats and herbs.

It is better to grind coffee immediately before brewing. Coarse grind - French press, medium - coffee maker, fine - Turk.

The fresher the coffee is the better, the more recently roasted the better, the more recently ground the better.

Now you know how to determine the taste of coffee. The main thing is to buy fresh coffee, then it will reveal its taste as much as possible. Even a not very expensive variety, if fresh, will be much tastier than expensive, but old coffee.

What kind of coffee do you prefer? What do you like more sourness or bitterness in coffee? Do you buy coffee from the store or get freshly roasted coffee?

Photo -

Tamara
Professional coffee lover

Coffee varieties differ in taste, aroma, richness, balance. Natural conditions, climate and soil, technology of cultivation and processing of coffee beans determine the chemical composition of the coffee variety.

I offer you a brief overview of the coffee varieties, the valuable properties of each variety, the characteristic features of the varieties.

More than fifty countries of the world grow coffee. But the basis for all brands and varieties of coffee are two main types of coffee or coffee tree - arabica and robusta.

How can an ordinary customer understand the variety of coffee varieties, distinguish high-quality coffee?

It is important to know that coffee varieties are named after the place of growth or by the name of the port through which it is exported.

South and Central America, Africa, Asia are the main places where coffee grows.

Let's take a closer look at the types of coffee for each manufacturer. The main suppliers of natural coffee in South America are: Brazil, Colombia, Venezuela, Peru.

South American coffee varieties

Sorts of coffee in South America are named according to the countries of origin.

Brazilian coffee varieties:

Bourbon Santos. This is one of the finest Brazilian coffees. A true Bourbon can only be harvested on the first three crops of the coffee tree.

In the fourth year of fruiting, the coffee bean changes its characteristics and this is already a variety of simply Santos.

A distinctive feature of real Bourbon is a refined bittersweet, oily taste with a slight sourness.

Maragodjeep. Arabica coffee beans are particularly large in size. It was first grown in the vicinity of the city of Maragodzhip, hence the name. Currently, this type of coffee is also grown in Mexico, Guatemala and Nicaragua.

There is no unequivocal opinion about this type of coffee. Someone calls it the most outstanding coffee in the world, while others consider its taste to be rough and unpretentious.

Minas. There are six varieties of Minos coffee. This variety is rarely consumed in its pure form, more often in mixtures, to add astringency to the drink. This is a Bourbon Arabica. A characteristic feature of this variety is the subtle unpleasant smell of the medicine, which is formed due to the iodine soil on which the coffee trees are grown.

Paransky coffee grade. The Paransky coffee variety should not even be compared with the Santos or Minas coffee varieties. It is much lower in quality. The Paransky coffee variety has seven varieties. Due to its low cost, the 5th grade is in great demand.

Colombian coffee varieties:

Medellin. This type of coffee is named for its place of growth. Medellin is the center of the Antioquia department.

Armenia. Armenia - the center of the Kindi Department

Manisal. Manizal is the center of the Caldas department. All three of the above varieties are considered the best varieties for general consumption. Sometimes all these three varieties are called with the same word "mam". The taste of Colombian coffees is balanced, the strength is good, and they also have a good acidity and aroma.

Huila Excelso. One of the best Colombian coffees. These beans give the coffee a subtle fruity flavor. The coffee has a light consistency.

Colombia Excelso. One of the best coffees in the world. The infusion turns out to be strong, the acidity is medium. Has a slightly winey taste.

Venezuelan coffee varieties

Maracaibo. This type of coffee is named after the place of its export - the port of Maracaibo. This variety is equated with the best Colombian coffees. The drink from the grains of this variety turns out to be very pleasant to the taste with the aroma and aftertaste of good dry wine.

Merida. This variety was named after the state where it is grown. The variety belongs to the highest quality coffees. The drink is pleasant to the taste, slightly tart.

Caracas and Caracas Blu. Caracas and Caracas blue coffee varieties have a pleasant and very strong aroma, which attracts numerous buyers.

Peruvian coffee varieties

Chanchamayo, Norte, Cuzco

These are the finest Peruvian coffees. Coffee is considered environmentally friendly. Norte coffee satisfies the most sophisticated gourmet requirements.

However, we buyers need to know that in Peru, the focus is on the quantity of coffee grown, not the quality. There is always a risk when purchasing any type of Peruvian coffee. Poor quality coffee beans can be purchased.

Central American coffees

The main suppliers of natural coffee in Central America are: Mexico, El Salvador, Guatemala, Haiti, Jamaica.

Mexican coffee varieties

• Oaxaca Becafisa Tres Flechas;
• Oaxaca Loxicha;
• Oaxaca El Olivo;
• Oaxaca pluma

These are the finest Mexican coffees. Coffee sold under the Tres Oros brand. This is the name of the small-farm amalgamation in the Oaxaca area.

A drink made from Oaxaca Pluma coffee leaves an aftertaste of vanilla, maple syrup, caramel, hazelnuts. All of these variations depend on the degree of roast of the coffee beans.

This type of coffee is characterized by one feature - the prepared coffee becomes stronger as it cools. This is exactly what many people like.

Guatemalan coffee varieties:

• GuatemalaLagos Shb;
• Cobano;
• Antigua

In this country, the value and quality of coffee increases with the growing altitude of the plantation above sea level. The best varieties are considered Cobano and Antigua - named after cities in Guatemala.

As for the Guatemala Lagos Shb variety, it has a pronounced pungent taste, high acidity and aroma, especially with a smoky aftertaste. A strong infusion is obtained from the grains of this variety. It goes well with soft types of coffee.

It should be noted that in the tropical climate of Guatemala, wonderful, aromatic coffee grows, with a delicate taste and good acidity.

Haiti coffee varieties

Santo Domingo. It got its name from the name of the city. The coffee beans of this type of coffee are small, firm, oval, with rounded sides, and the coffee from them is very strong.

Jamaican coffee varieties

Jamaica Blue Mountain. Jamaica Blue Mountain coffee beans are blue-green in color. They have the finest refined aroma, the most delicate taste with a hint of nuts and a very subtle sourness.

Jamaica Blue Mountain is called the king of coffee beans. Almost 70% of the grains of this variety are purchased by Japan and it is almost unavailable on the international market.

So the most difficult thing in making coffee is to buy beans of this type. Unfortunately, there is a coffee on the market called Jamaica Blue Mountain, which in fact is not.

For an ordinary person who has never tried the original, it is almost impossible to determine a fake.

El Salvador coffee varieties

El Salvador Chalatenango. This coffee is grown from 100% Bourbon Arabica. Coffee trees are tended by hand. This coffee is very rich in sweet-floral aromas with a cocoa flavor.

A distinctive feature of this type of coffee is the presence of a mild almond aftertaste after the coffee has cooled down in the cup.

African coffee varieties

Widely known among connoisseurs of coffee varieties from the African continent. The main suppliers of natural coffee in Africa are: Angola, Zambia, Zimbabwe, Kenya, Rwanda, Tanzania, Guinea, Uganda, Ethiopia.

Angolan coffee varieties:

• Ambri (robusta);
• Condo (Arabica);
• Andulo (arabica).

Angola has excellent natural conditions for growing coffee trees. Therefore, back in the XY century, the Portuguese began to grow coffee here. The coffee supplied by Angola to the world market is of fairly good quality.

The best robusta varieties are grown in the Ambri area. Hence the name of the variety. This type of coffee, of course, is not as tasty and aromatic as Arabica, but it is appreciated for its strength and is often used for blends.

The most famous Arabica varieties are Kondo and Andulo. Andulo is similar to Brazilian Santos.

Zambian coffees

Zambia AA Lupili. This type of coffee is distinguished by a variety of aromas. Much depends on the degree of roasting. Light roasting gives coffee beans a spicy, piquant taste with a tangerine flavor.

Zambia AA Lupili must not be overcooked, it starts to taste bitter. This coffee has all the hallmarks of an East African coffee - a caramel aftertaste, a hint of wildlife with a leathery flavor.

Zimbabwe coffee varieties

Zimbabwe AA Salimba. The quality of this coffee is always maintained. This type of coffee does not have an unpleasant taste.It has a pronounced fruity acidity and excellent aroma.

But I will immediately make a reservation that the markets sell coffee, which, although grown in Zimbabwe, is of very poor quality. This is due to the big problems in transporting coffee from the country. Coffee beans sit for a long time in metal containers at high temperatures. What a quality here!

Rwandan coffee varieties

Seven Lakes. One of the finest Rwandan coffees. This type of coffee is characterized by a pronounced chocolate flavor. The drink from the grains of this variety is of medium strength, buttery, with hints of vanilla.

Tanzania coffee varieties

Tanzanian AA. An excellent African coffee. This coffee grows in pristine rainforests on the highest slopes of Mount Kilimanjaro. This type of coffee can be confused with a type of coffee from Kenya, as they are similar. But Tanzanian AA has less acidity and a more sophisticated Arabica flavor.

Tanzanian Peaberry. This type of coffee is grown in the city of Songge. The taste is pronounced. The drink turns out to be rich, with a complex aroma of apricot, brandy and almond oil. As the coffee cools down, it tastes like jasmine.

Often, coffee beans from Tanzania come to us already spoiled. The reason is the same transport problems and inadequate storage as in Zimbabwe. The taste of coffee from spoiled beans becomes harsh and gives off burlap.

Guinea coffee varieties

Kimel A 4689. The most famous variety in this country. The drink from the Kimel A 4689 variety turns out to be very tasty, with fruity notes. Kimel A 4689 coffee can be found on the free sale.

But there is one condition for its risk-free acquisition. This type of coffee should be bought at the height of the harvest, not later and not earlier. Since at other times you can buy unripe or overripe coffee beans.

Ugandan coffee varieties

Organic Bugisu. This coffee is grown on Mount Elgon, which is located in northeastern Uganda in an area called Northern Bugisu, along the Kenyan border.

Organic Bugisu is considered to be unique among all East African coffees. For many years, Germany has been the main buyer of this type of coffee.

Organic Bugisu ground coffee beans can be used to make a delicious espresso.

The coffee turns out to be thick, rich, with a chocolate flavor, but milk. There is a skin taste. It sounds like something unappetizing, but it turns out very tasty.

Ethiopian coffee varieties

Ethiopia Mocha Sidamo. Coffee lovers consider Ethiopia Mocha Sidamo coffee beans to be among the best coffees in the world. And what do you want - this is the purest Arabica from the homeland of coffee - Ethiopia.

This coffee can only be dreamed of. The drink is obtained with the finest aroma and fruity flavor. Ethiopia Mocha Sidamo is a soft coffee.

Ethiopia Harar Longberry (Mocha Ethiopian) Ethiopia Harar Longberry - Arabica. The beans of this type of coffee are harvested by hand. Mocha Ethiopian is grown on small plantations or, in general, in the wild forest. The acidity of the drink is balanced, the infusion is strong, typical soft rich chocolate taste of Mocha coffee.

Ethiopia Irgochif. Arabica. It is considered the best of the Ethiopian Arabica varieties, very similar to the Ethiopia Mocha Sidamo coffee, but the taste of the most delicate and fragrant wine flavor distinguishes this particular coffee variety.

Kenya coffee varieties

Ruiruiru. Simply amazing Kenyan coffee. A distinctive feature of coffee brewed from Ruiruiru beans is a kind of "pouring" or variation of aroma and taste over the layers of the drink.

You start drinking as if sweet coffee, but the closer to the bottom of the cup it starts to taste bitter, notes of cinnamon, cloves, and even fresh tobacco appear.

Kenya AA Ruiruiru. Kenya AA Ruiruiru - refers to soft varieties of coffee, has a pleasant bready taste. It is added to coffee bean blends to soften the flavor. Increased acidity.

Kenyan coffee is considered one of the best in the world. The finest Kenyan coffees are sold exclusively at auctions.

What are auctions?

This is when many buyers are simply eager to buy a product. It is at such coffee auctions that the prices for Kenyan coffee increase significantly.This coffee is expensive for gourmets.

Asian coffee varieties

The main suppliers of natural coffee in Asia are Yemen, Indonesia, India, Vietnam. Asia gave the world wonderful varieties of coffee:

Yemen coffee varieties

Yemen Mokha. The ancient port of Moha (now the name El Muha) gave the name to this type of coffee. Yemen Mocha is considered one of the best varieties in the world. But connoisseurs of coffee traditions believe that this type of coffee is special, “for an amateur”.

The simultaneous presence of several flavors and shades in the drink is a characteristic feature of the Yemen Mocha coffee variety. The aroma of Yemeni coffee begins to be felt during grinding. According to eyewitnesses to this process, the aromas are intoxicating and intoxicating. It is believed that it is better not to drink Yemeni Mocha in its pure form, but to add it to coffee blends.

Hodeido. The name of this variety was formed by the name of the port of export - Hodeida. This variety is also quite rare and expensive. Hodeido itself is a mixture of the best Yemeni coffees, such as Matari, Heimi, Yafa, Sharki, Burai.

Indonesian coffee varieties

Sulawesi Toraja. This type of coffee is from the island of Sulawesi. It is characterized by low acidity, excellent infusion. Celebes is another name for this variety. This is the old name of the island.

This type of coffee is unique. The drink from the grains of this variety is thick, viscous, the taste is sweet, earthy, more often even mushroom, but still fruity shades prevail.

Blawan. The drink from this type of coffee is thick, with a subtle earthy taste. The aftertaste of the drink leaves a bittersweet chocolate. Subtle notes of mushroom taste make Blawan coffee simply irresistible.

Kopi Luwak. This is the world's most elite and expensive coffee. Many people do not know that the coffee beans of this type of coffee are chosen from the excrements that have been digested and released from the intestines of the animal of the civet genus. Kopi Luwak Coffee is unmatched in terms of price and rarity. It costs between $ 320 and $ 400 per kilogram.

Bali Shinzan Arabica. This coffee is from the Indonesian island of Bali. The drink made from this type of coffee has a bright color, with a sweet persimmon aftertaste in the mouth. The drink has a clove and Jamaican pepper aroma.

The best varieties of Indonesian coffee are artificially aged. Very often they are called Old Braun and Old Java. Or the packaging is labeled "old varieties".

India coffee varieties.

Plantation A. This coffee variety has a pleasant, bitter taste and a strong, well-defined aroma with hints of chocolate, sometimes with a unique aroma of Indian spices - cloves, cardamom and pepper. Strong infusion with low acidity. It is used more often in combination with soft coffees.

Karnataka. The most popular Indian Arabica variety. Beans of this type of coffee give a very soft aromatic infusion with a slight sourness.

Monsooned coffee (Malabar Monsoon). Monsooned coffee from India is classified as Monsooned Malabar AA - the best quality monsoon coffee - and Monsooned Basanically

You can read about Vietnamese coffee here.

Coffee varieties - tips for buyers

Finding good coffees in a store is not easy. Most gourmet coffee suppliers are sickened if their products are on the shelves of a regular supermarket.

Therefore, such coffee is ordered from catalogs, and also bought in online stores, which also offer related products and equipment for making coffee.

There are also branded coffee shops. You can also make a purchase on the official websites of large companies specializing in the supply of coffee. The coffee business is very developed.

I would like to warn you that you should not rely too much on the quality of the coffee by its name. It is now the practice for coffee makers to make blends of coffee beans. And, of course, more cheap and less expensive coffees are put into this mixture.

Why isn't coffee sold by type, like domestic apples?

Here is Antonovka for you, and here is a white filling for you.

The fact is that there are so few elite and expensive varieties of coffee that deserve world fame are grown that a single variety is simply not affordable for most of us.

And the yield of coffee beans of low varieties of coffee is very high. But low-grade coffee is completely non-aromatic and tasteless. It is not attractive even at a very low price.

So the manufacturers found a way out - they make blends of coffee beans so that the quality is acceptable and the price is affordable.

This concludes my journey through the coffee producing countries. To drink or not to drink coffee. What kind of coffee to choose is, of course, up to you to decide, based on your financial capabilities and, of course, taste preferences.

Enjoy your coffee!

I am always glad to meet you on the blog pages.

The catalog of all articles is here.